last of the quinces

I don't normally cut quinces across like this, as they require a bit of firm cutting to remove the tough, rough centre, but I noticed that there are five seed cases. If all quinces have the same structure, maybe this is where the quince gets it's name. ie: quin=5

This is probably the last of the quinces this season. I will pressure cook them in verjuice, white wine and a little sugar, and they will go ruby red. I'm serving them for breakfast with mascarpone cream and toasted spice, seeds and almond.

(I've just realised that a year ago I put up an image of a quince too!)